Hand-made coffee gouache ratio? How much water do 15g Flint Manor coffee brew in West Java? West Java forint

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Hand-made coffee gouache ratio? How much water do 15g Flint Manor coffee brew in West Java? What's the flavor of Frinza Manor in West Java?

Product name: washed coffee beans in shallow roasted water at Frinza Manor in West Java, Indonesia.

Country: Indonesia

Manor: Flynn Manor in West Java Java Frinsa Estate treatment: full water washing

Variety: Sigarar Utang

Altitude: 1400 m

Flavor: orange peel aroma, rich aroma, sweet plum flavor, refreshing taste, excellent cleanliness

Harvest year: 2017

Cup test score: 87

Baking degree: shallow and medium baking

Packing: 10g / pack; 10 packs / box

Flynn Manor in Java

Wildan Mustof is the owner of the manor. In 2010, he and his wife Atieq first started their coffee growing project in the Sindangkerta Weninggalih area. Since then, the farm at Flint Manor in Java has become their main growing area. Since the first year of production, Wildan has focused on quality and strict management and handling. While most Indonesian coffee producers are doing coffee wet planing, Wildan focuses on full-washing treatment. This coffee is a variety cultivated by Sigarar Utang, which is located at 1300m above sea level, 1400m above sea level in West Java (locally known as "Sunda"), as well as a well-ventilated storage space and drying plant, which means that they have complete control over the quality of the products from harvesting, grading, screening to shipping. Most of their coffee is washed in full water, but it is also treated with wet planing and sun treatment, mainly for the local market. They classify coffee batches according to where they are planted, the variety they plant, and the date of harvest. Through cooperation with the Coffee Research Center, they have planted a lot of unknown varieties on the farm, which are different from other species, because the coffee trees are still too small and no one knows how the taste spectrum of these coffee trees will be presented. In addition to their own coffee production, they also handle coffee for local coffee farmers.

The harvest season is from May to September, and the main harvest is from June to August. After the coffee is harvested, the coffee cherries that are not ripe and affected by diseases and insect pests are screened and removed by hand.

After peeling, the harvested berries will first undergo dry fermentation for 18 hours with 15 Murray, then add water and continue to ferment for 10 Murray for 12 hours, and then rinse with clean water after fermentation is complete.

At present, most coffees are dried on the scaffolding in the greenhouse for two days, and then moved to the terrace to dry. The drying time is about 14m / m2 for 20 days, depending on whether it rains during the drying period.

Qianjie cooking data:

Filter cup: Hario v60 transparent resin

Scale: little Fuji 3.5

Water temperature: 90 ℃

Inject 25g of water for steaming for 30 seconds, divide it into sections when injecting water to 120g, and finish cooking at 226g.

Total time: 2 minutes 05 seconds